ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY OF KIWI FRUIT

A Siddique; N Idrees; M Kashif; R Ahmad; A Ali; A Ali; A Siddiqua; MA Javied

doi:10.54112/bcsrj.v2021i1.76

Authors

A Siddique Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
N Idrees Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
M Kashif Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
R Ahmad Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
A Ali Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan
A Ali Department of Microbiology and Molecular Genetics, University of Okara, Pakistan
A Siddiqua Department of Biotechnology, GCU Faisalabad, Pakistan
MA Javied Institute of Molecular Biology & Biotechnology, University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.54112/bcsrj.v2021i1.76

Abstract

The kiwi fruit has been drawing attention and a great deal of interest because of its health benefits. It is consumed in its natural form, while it is being presented in processed form by the food industry such as sweets, ice creams, frozen juice or pulp, and many other byproducts. The peel of kiwi fruit which is a byproduct of fruit is still under exploration, but it has raised much interest in this by-product because this has many bioactive molecule contents in it such as phenolic compounds. Kiwi fruit has shown antimicrobial activity apart from the antioxidant activity against many pathogenic bacteria i.e. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes as well as fungi like Penicillium funiculosum, Aspergillus niger, Aspergillus versicolor and Aspergillus ochraceus. With the presence of antibacterial, antifungal, and antioxidant activities in kiwi fruit, it may be used as a potential medicinal fruit.

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